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overhead shot of blue bowl containing instant pot mac and cheese next to a white towel

Instant Pot Mac and Cheese – 5 Ways

Kids and adults alike will LOVE this cheesy Instant Pot Mac and Cheese.
Course Main
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 6
Calories 524kcal


  • 450 g (16 oz) elbow macaroni
  • 1 litre (4 cups) water
  • 1.5 tsp salt or to taste
  • 1.5 tbsp butter in cubes
  • 150 g (1.5 cup) cheddar cheese
  • 100 g (1 cup) Monterey jack
  • 50 g (0.4 cup) Parmesan
  • 250 ml (1 cup) warm milk


  • Add the macaroni, water, salt and butter into the Instant Pot insert.
  • Shut, select manual high pressure, set the timer for 4 mins and cook.
  • Let NPR (Natural Pressure Release) for 8 mins and then do a Quick Release and open.
  • Quickly stir in the warm milk and cheeses, mix till melted, adjust seasoning, add any toppings or mix-ins and serve.

Evaporated Milk Version

  • Replace the 1 cup warm milk with 1 cup warm evaporated milk.

Pesto Version

  • Add 4 heaped tbsp pesto at the end.

Ham Version

  • Add 100g (2/3 cup) ham cut into smaller bits at the end.

Peas Version

  • Add 160g (1 cup) cooked peas at the end.


You can use a pasta of your choice, but not gluten-free pasta (as it will not hold together).
The total cook time does not include the time it takes for the Instant Pot to get to pressure. Plan for additional time.


Calories: 524kcal | Carbohydrates: 58g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 1007mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Calcium: 466mg | Iron: 1.3mg